Potato-Fennel Gratin
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INGREDIENTS 2 small fennel bulbs
1 yellow onion, thinly sliced
2 tablespoons good olive oil
1 tablespoon unsalted butter
2 pounds russet potatoes
2 cups plus 2 tablespoons heavy cream
2-1/2 cups grated Gruyere cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepperPreheat the oven to 350 degrees. Butter the inside of a 10 x 15 x 2-inch baking dish.
Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Sauté the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.
Peel the potatoes, then thinly slice them by hand or with a mandoline. Mix the sliced potatoes in a large bowl with 2 cups cream,, 2 cups Gruyere, salt, and pepper. Add the sautéed fennel and onion and mix well.
Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyere and spinkle on the top.
Bake for 1-1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.
Makes 10 servings